Indulge your sweet tooth with these irresistible White Chocolate Cranberry Cookies! Imagine biting into a soft, chewy cookie bursting with the rich flavors of creamy white chocolate and tart cranberries. Perfect for any occasion, these cookies are not only a delightful treat but also a crowd-pleaser that will have everyone asking for the recipe. With just 25 minutes from start to finish, you’ll be savoring the warm, gooey goodness in no time. Ready to impress your friends and family? Let’s dive into this simple yet decadent recipe that’s sure to become a favorite!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the white chocolate chips and dried cranberries using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best mixing results. This helps create a light and fluffy cookie dough.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tougher cookies, so keep it gentle!
- Chill the Dough: If you have time, chill the cookie dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors.
- Use Quality Ingredients: Opt for high-quality white chocolate and cranberries for the best flavor. It makes a noticeable difference in the final product!
- Watch the Baking Time: Keep an eye on your cookies as they bake. They should be lightly golden around the edges but still soft in the center when you take them out. They will continue to firm up as they cool.
- Storage Tips: To keep your cookies fresh, store them in an airtight container. You can also freeze them for up to three months—just make sure to separate layers with parchment paper to prevent sticking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg